Fishing for Answers

By Andy Hunter, sales director at

Frozen At Sea Fillets

importer

Polarfrost, a subsidiary of Young’s Seafood

With the continuing rising costs of operating a business, there are options for restaurants to consider that would help to keep prices under control. Smaller portion sizes are happening across all industries, from a diet/calories point and view and also due to costs. A smaller, say 3–5-ounce piece of fish, which is a perfectly good meal size, is probably 40-50% cheaper and would bring costs right down. Fish and chip shops and restaurants, if they want to continue to serve cod and haddock, should look at being a little bit more flexible with what they’re buying. Generally, shops buy a fish size that is between 8-16 ounces and 16-32 ounces but if they were to buy smaller fillets, they’d save money and still offer a great value meal to customers.

Sustainability

Everything that we sell is MSC certified, it’s just so important to the frozen-at-sea cod and haddock industry to operate sustainably, and for fast food outlets to leverage this accreditation, they could utilise their suppliers. A shop could put on their menus “supplied by Young’s Seafood” and reference our record of sustainability and principles. Often shops are worried that they have got to pay some kind of a levy to be able to say that something is sustainable, but actually, they don’t, we can give them all the information they need.